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Tuesday, April 28, 2015

Beef Bourguignonne Ii

Ingredients

  • Servings: 4
  • 5 medium onions, sliced
  • 1/2 lb fresh mushrooms
  • 2 teaspoons shortening
  • 2 lbs stew meat
  • 1 teaspoon salt
  • 1/2 teaspoon marjoram, crushed
  • 1/2 teaspoon thyme, crushed
  • 1/8 teaspoon pepper
  • 1 1/2 tablespoons flour
  • 3/4 cup beef stock
  • 1 1/2 cups burgundy wine

Recipe

  • 1 cook and stir onions and mushrooms in hot shortening until onions are tender; drain on paper towels.
  • 2 brown meat in same skillet; add more shortening as necessary. remove from heat.
  • 3 sprinkle seasonings over meat.
  • 4 mix flour and beef stock; pour into skillet.
  • 5 heat to boiling, stirring constantly.
  • 6 boil 1 min.
  • 7 stir in burgundy.
  • 8 cover; simmer until meat is tender, 1 1/2 to 2 hr.
  • 9 the liquid should always just cover the meat. (if necessary, add a little more bouillon and burgundy - 1 part bouillon to 2 parts burgundy.) gently stir in onions and mushrooms; cook uncovered 15 min., or until heated through.

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